2019 Pinot Noir Estate | Beamsville Bench | Estate Grown

$ 37.95 • 750 ml • 12 bt/cs • Extra Dry
About This Wine
This wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. In this terroir, the combination of limestone-clay soil, elevation and moderating on-shore breezes delivers a classically styled Pinot Noir of purity and finesse that will benefit from ageing.
2019 was a temperate vintage delivering average heat and precipitation. Yield for Pinot Noir was slightly below average, resulting in succulent, well structured wines with medium to long-term ageing potential.
Varieties100% Pinot Noir
Estate Grown 100%
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock; depth ranges from 4 to 8 m
Harvest Data
Harvest Date Sep 26–27
Sugar 22.7º Brix
Titratable Acidity 9.5 g/L
pH 3.07
Yield 2.25 mt/ac (40 hl/ha)
Five week maceration and fermentation in small, open vats using exclusively indigenous yeasts and 30% stem return; gravity feed to press; barrel ageing for 15 months in 2nd–6th fill, 225L and 500L French oak; minimal sulphite additions; the finished wine is unfiltered
Bottling Data
Bottling Date Apr 2021
Alc./Vol 13.5%
Residual Sugar < 2.0 g/l
Titratable Acidity 6.6 g/L
pH 3.63
Production 275 cs
Sensory Profile
Colour Medium ruby. Nose Fragrant aromas of cranberry, forest floor, cassis and black tea over top scents of toffee, pencil shavings, clove and thyme. Palate Medium bodied with a firm structure and jammy, raspberry fruit up front; granular tannins and supple edges flesh out the middle, combining with undertones of reduced cranberries, cinnamon and steeped tea; the finish is layered and refined, with crushed cherry fruit punctuated by hints of graphite, white pepper and coffee grinds.
Best consumed 2022 through 2027; will hold through at least 2029; unfiltered at bottling, decanting is suggested
Food Pairings
Roast of fowl (turkey, duck, pheasant), venison or lamb, braised rabbit, ossobuco, mushroom tart, mild soft cheese (Brie, Mont d'Or)
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